Nothing beats the smoky depth of a BBQ chicken pizza cooked directly on the grill. The high heat creates a charred crust while keeping the chicken juicy and the cheese perfectly melted.
This method delivers a crisp texture you can’t achieve in a standard oven. The tangy BBQ sauce pairs with grilled chicken for a flavor combination that’s both bold and balanced.
Ingredients for Bbq Chicken Pizza on the Grill
Simple, flavorful ingredients for a smoky, tangy grilled pizza everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Room temperature, pre-made or homemade |
| Boneless Chicken Breast 🍗 | 1 lb | Cut into bite-sized pieces |
| BBQ Sauce 🥫 | ¾ cup | Tangy variety preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture for best melt |
| Red Onion 🧅 | ½ whole | Thinly sliced |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 2 tbsp | For brushing and grilling |
| Garlic Powder 🧄 | 1 tsp | For seasoning chicken |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cornmeal 🌾 | ¼ cup | For dusting grill and dough |
| Smoked Paprika 🌶️ | ½ tsp | For extra smoky flavor |
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The pizza dough sets the foundation. Pre-made from the grocery store works perfectly, but if you’re making it from scratch, let it rise until doubled—about 1-2 hours. The chicken should be fresh, not frozen, for even cooking. Costco has great pre-cut chicken breast pieces that save time. For the BBQ sauce, look for a tangy variety like Sweet Baby Ray’s or Stubb’s.
No BBQ sauce on hand? Mix ketchup with apple cider vinegar and brown sugar for a quick substitute. Mozzarella can be swapped for provolone or Monterey Jack if you prefer a different melt. If cilantro isn’t your thing, fresh parsley or green onions work too. The red onion adds a nice bite, but white onion in a pinch will do.
Store leftover dough in the fridge for up to 2 days or freeze for 1 month. Grilled pizza is best fresh, but leftovers reheat well in a toaster oven. The chicken can be prepped ahead and stored in the fridge for 24 hours before grilling.
Why You’ll Love This Recipe
- Grill & Forget: I toss the chicken and dough on the grill, and the heat does the rest—no oven, no fuss.
- Smoky Sweet Bite: That char from the grill plus the tangy BBQ sauce and melty mozzarella? Ridiculously good.
- Backyard Party Star: It’s my go-to for summer hangouts—everyone loves customizing their slice with extra onions or sauce.
- Leftovers? Better: Honestly, it tastes even more amazing the next day, and one batch feeds us for two meals.
Step-by-Step Instructions for BBQ Chicken Pizza on the Grill
Master the grill technique with these proven steps for perfect charred crust and smoky flavor.
Step 1: Prepare the Grill and Chicken
Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and dust them with 0.25 cup cornmeal to prevent sticking while adding a subtle crunch to the crust.
While the grill heats, toss the 1 lb boneless chicken breast (cut into bite-sized pieces) with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Cook the chicken in a skillet over medium heat for 6-8 minutes until fully cooked through and lightly charred. Set aside.
Step 2: Roll Out the Dough
On a lightly floured surface, stretch the 1 lb pizza dough into a 12-14 inch round. Brush the top lightly with 1 tbsp olive oil to prevent the sauce from making the dough soggy. Sprinkle a pinch of cornmeal on the dough for extra texture.
Transfer the dough to the preheated grill, oiled-side down. Cook for 2-3 minutes until light grill marks appear on the bottom. This pre-cooking step ensures the crust gets crispy without burning before the toppings are done.
Step 3: Add Toppings and Finish on the Grill
Flip the dough using tongs (the grilled side will now be up). Spread 0.75 cup BBQ sauce evenly over the crust, leaving a ½-inch border. Sprinkle 2 cups shredded mozzarella cheese over the sauce, then top with the cooked chicken and 0.5 whole red onion (thinly sliced).
Close the grill lid and cook for 8-10 minutes until the cheese is fully melted and bubbly, and the crust is golden brown with char marks. Watch closely to avoid burning—grill temperatures can vary.
Step 4: Garnish and Serve
Remove the pizza from the grill using a large spatula. Let it rest for 2 minutes to allow the cheese to set slightly. Sprinkle 0.25 cup fresh cilantro (chopped) over the top for a fresh, vibrant finish.
Slice into wedges and serve immediately. The cilantro adds a bright contrast to the smoky, tangy flavors. For extra flair, drizzle a little additional BBQ sauce over the top before serving.
Pro Tips For Making Bbq Chicken Pizza On The Grill
- Precook the Chicken: Grill the chicken breast first until it reaches 165°F, then slice it thin—raw chicken on pizza dough won’t cook through before the crust burns.
- Oil the Dough: Brush the stretched pizza dough lightly with olive oil before grilling to prevent sticking and get that crispy, golden crust.
- Sauce After Grilling: Spread the BBQ sauce on the dough after flipping it from the grill to avoid a charred, bitter mess from direct heat.
- Slice Onions Thin: Shave the red onions paper-thin so they soften quickly on the grill instead of staying crunchy and overpowering the pizza.
Serving Suggestions for Leftovers
Garnish Like a Pro
I always finish this pizza with a generous sprinkle of 0.25 cup fresh cilantro—it adds a bright, herbaceous note that cuts through the smoky richness. For extra flair, drizzle an additional 2 tbsp BBQ sauce in a zigzag pattern before slicing. 🌿
Slice and Serve
Use a large pizza wheel or sharp knife to cut into 8 equal wedges. Serve immediately on a wooden cutting board for that rustic, pitmaster touch. The charred crust looks stunning against the golden cheese.
Side Dish Pairings
A crisp green salad with a tangy vinaigrette balances the richness perfectly. I love tossing mixed greens with 1 tbsp olive oil and 1 tbsp balsamic vinegar. Alternatively, grilled corn on the cob with chili-lime butter is a crowd-pleaser. 🥗
Beverage Pairings
An ice-cold craft IPA with citrus notes complements the smoky-sweet flavors. For non-alcoholic options, sparkling lemonade or iced tea with a lemon wedge works beautifully. The acidity refreshes your palate between bites.
Feeding a Crowd
Double the recipe and grill two pizzas simultaneously if your grill has space. I recommend rotating them halfway through cooking for even charring. This dish disappears fast at my local BBQ competitions!
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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